Edible Flowers

F ood and flowers have long been partners in the garden and on the dining table, but most don't realize they can be partners on the plate. Edible flowers, with their vibrant colors, lively scents, and interesting shapes, can provide much-needed accents for decorating a plate and whetting the appetite. When you're choosing an edible flower, consider not only its flavor, but also its appearance and ability to look fresh out of water. Think about how to complement the food in a striking way by contrasting colors, like placing a bright blue flower in the center of a scarlet tomato soup. And for inspiration, ten recommended recipes are provided, including poached pears, tuna and potato salad, and cupcakes.

When selecting edible flowers, the first and most important criterion is that they are safe to eat. Check a reliable source that includes information on common and botanical names, habitat, and use (medicinal, edible or other): Two good sources are Cathy Wilkinson Barash's Edible Flowers: From Garden to Palate and Plants for a Future. If you are sourcing from a florist shop, make sure the flowers are free of all pesticides and preservatives.

When it's time to harvest the flowers, cut them above the new leaf nodule to encourage new bud growth. Flower stems are like straws; they bring water up to the flower so place them in a vase of cool water between the garden and the kitchen. Before garnishing plates or incorporating into a dish, clean your flowers by gently immersing them in cool water to release any insects. Drain or pat dry with a paper towel and lightly wrap to store in the refrigerator until ready to use. Smaller blossoms can be kept whole, but larger blossoms such as calendula, rose, and chive have flower heads that are not always edible. In those cases, separate the petals and scatter them over your dish.

The featured edible flowers in this slideshow are annuals (unless otherwise noted), and all are easy to grow either from seed or seedlings in both a garden and containers. As you become more familiar with edible flowers, experiment with different varieties each season to keep expanding your repertoire.